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Mediterranean Pasta Salad
Mediterranean Pasta Salad
This salad packs a lot of interesting flavors into each bite. From the peppery taste of fresh arugula to the salty appeal of Kalamata olives and Feta cheese, there is nothing bland or boring about this dish. Yet, its strong flavors arenโt overwhelming because they are tempered by the satisfying addition of penne pasta. This robust salad can be served as a satisfying main course or as a hearty side dish for grilled chicken or sautรฉed fish.
Ingredients
Lemon Vinaigrette Ingredients:
- ยฝ cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons lemon juice ๏ปฟfresh
- 1 tablespoon lemon zest fresh, preferably organic
- 1 ๏ปฟclove garlic large, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey preferably local
- Sea salt to taste
- ๏ปฟblack pepper ๏ปฟto taste
Remaining Ingredients:
- 16 oz. penne pasta ๏ปฟbox
- 2 tablespoons extra virgin olive oil
- 3 ๏ปฟcloves garlic large, minced
- 1 pint cherry tomatoes or grape tomatoes, halved
- 2 cups arugula ๏ปฟfresh
- 12 ๏ปฟlarge basil leaves fresh, sliced thin
- 1/3 cup Kalamata olives chopped
- 3 tablespoons Parmesan cheese freshly grated
- 3 oz. Feta cheese roughly chopped
G๏ปฟarnish:
- arugula leaves ๏ปฟadditional
- ๏ปฟsprigs basil ๏ปฟfresh
- Parmesan cheese ๏ปฟgrated
Instructions
- Prepare the pasta according to package directions until just al dente. Drain, rinse, and set aside.
- While the pasta is cooking, prepare the vinaigrette by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until emulsified. Set aside. (Or prepare in advance and store in the refrigerator until ready to use).
- Add olive oil and garlic to a skillet set over medium heat. Sautรฉ for approximately 1-2 minutes, or just until the garlic develops some color.
- Add the tomatoes and cook, stirring occasionally, for 2-3 minutes or just until the tomatoes are warmed through. Remove from heat and stir in the fresh arugula. Set aside.
- In a large mixing bowl, combine the warm tomato and arugula mixture with the fresh basil and Kalamata olives. Add the warm cooked penne pasta and both types of cheese. Season with salt and black pepper, to taste, and drizzle with 3 tablespoons of the lemon vinaigrette. Toss to combine.
- Transfer the pasta salad to a large serving bowl and garnish with some fresh arugula, sprigs of basil, and freshly grated Parmesan cheese. Serve immediately with the remaining vinaigrette on the side. Enjoy!
Prepare the lemon vinaigrette in advance to give the flavors a chance to fully develop.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 592kcal (30%)Carbohydrates: 65g (22%)Protein: 16g (32%)Fat: 30g (46%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 18mg (6%)Sodium: 441mg (19%)Potassium: 409mg (12%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 799IU (16%)Vitamin C: 22mg (27%)Calcium: 205mg (21%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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